Steamed Fish with Soy Sauce (清蒸鱼)
清蒸鱼 (Steamed Fish with Soy Sauce) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and tender texture. This dish is simple to prepare and showcases the natural taste of the fresh fish.
Ingredients
- 1 whole fresh fish, about 2 lbs, cleaned and scaled
- 3 slices ginger
- 2 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Place the fish on a heatproof plate and scatter the ginger slices on top.
- Prepare a steamer and bring the water to a boil. Steam the fish for about 10-12 minutes, or until cooked through.
- While the fish is steaming, mix the soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper in a small saucepan. Heat gently until the sugar has dissolved.
- Once the fish is cooked, carefully remove it from the steamer and pour off any accumulated liquid.
- Scatter the green onions over the fish, then pour the hot soy sauce mixture over the top.
- Serve the steamed fish immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 25g
- Fat
- 10g
- Carbohydrates
- 2g
Supplies
Heatproof plate Steamer
Tools
Saucepan
Serving suggestions
Serve the 清蒸鱼 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For the best results, use the freshest fish available and adjust the steaming time based on the thickness of the fish.
Cost
$15